Recipes
Apple Bundt Cake
Flavoured with best of the festive spices this is a great alternative to a traditional Christmas fruitcake
Flavoured with best of the festive spices this is a great alternative to a traditional Christmas fruitcake
(5 votes)
Cook: 1 Hour 45 Mins
Serves: 16
Price: 28p per serving
Nutritional Information
Each 140g serving contains
Energy
1634kj
391kcal
1634kj
391kcal
20%
Fat
7.6g
7.6g
Med
11%
11%
Saturates
1.0g
1.0g
Low
5%
5%
Sugars
52.5g
52.5g
High
58%
58%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1167kj/279kcal
Typical energy values per 100g:
1167kj/279kcal
Ingredients
4 medium apples, peeled and thickly sliced
75g Billington’s Golden Granulated Natural Unrefined Cane Sugar
½tsp ground ginger
2tsp ground cinnamon
1-2tsp freshly grated nutmeg, to taste
500g Billington’s Golden Caster Unrefined Natural Cane Sugar
4 large eggs
120ml vegetable oil
60ml orange juice
1tsp natural orange extract
1tsp natural vanilla extract
450g plain flour, sifted
3½tsp baking powder, sifted
200g icing sugar
20g crystallised ginger, to decorate
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 2-litre bundt tin.
2
Toss the apple pieces, granulated sugar and the spices in a medium bowl and set aside.
3
For the cake mixture, put the caster sugar, eggs, vegetable oil, orange juice and orange and vanilla extracts together in a large bowl, then whisk until thoroughly combined. Fold in the flour and baking powder.
4
Spoon ⅓ of the cake mixture into the prepared tin. Top with ½ the spiced apples. Cover with another ⅓ of the mixture. Top with the remaining apples, then the rest of the mixture.
5
Bake the cake for about 1 hr 15 mins to 1 hr 30 mins or until the top is brown and a skewer inserted in a thick part of it comes out with moist crumbs attached.
6
Cool the cake in the tin on a wire rack for 15 mins. Run a knife around edges to loosen, then turn out onto the rack and allow to cool completely.
7
Put the icing sugar in a bowl, drizzle in 15ml boiled water and stir together. Leave for 1 min then lift the spoon out sideways – the icing should run off in thick ribbons. If not, add a little more water, but not too much.
8
Put the cake on a cake stand or plate and drizzle over the icing, allowing it to drip down the sides for a snowy look. Scatter the icing with the crystallised ginger to decorate, then slice to serve.